Mar 22, 2015

Sometimes, if you don't fancy about the complicated French Apple Tart, a more rustic version may satisfy your lazy sweettooth.

See that cold vanilla ice cream? It is melting over the hot apple pie!

I love this rustic crostata more than my French Apple Tart. Not to mention it is quick and easy, but also best to serve for ONE! Too naughty but the pie crust is made with Natvia, lower calorie. It's okay!

In a bowl combine flour, Natvia and salt. Cut butter cubes using a fork or pastry blender until dough resembles coarse meal. Beat egg yolk with cold water and add it slowly, until dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 200C. Remove the dough onto a floured surface, roll into 8" circle and fit into tart pan.

Spread applesauce in an even layer and place in freezer.

Meanwhile, peel, core and slice apples thinly.

Remove the tart from freezer and place apple slices to form an escargot pattern.

Bake at 200C for 15 minutes, then reduce temperature to 175C and bake for another 20 minutes until golden brown. Broil for 1-2 minutes more until apples begin to get charred.

Place apricot jam in microwave for 15 seconds. Brush the top of apple tart with jam. Serve hot!

Mar 21, 2015

Biscoff is my favourite spread after Nutella. It is like a thicker version of a Dulce de leche, made from caramel biscuit.

I made these cookies with a little addition of the Biscoff, and 3 heaping cups of oatmeal. It is usually old-fashioned rolled oat that is preferably to be used in cookies, but here are quick cooking oats.

See that fluffy buttercream? It is made with Biscoff and Natvia Icing Mix. Very low calorie!

I love using Natvia and Natvia Icing Mix. They keep my cookie soft, chewy, moist and completely less calorie buttercream filling. Enjoying these cookies are not a guilty pleasure anymore!

Fold in the dry ingredients using a spatula. Add oats and continue folding.

Place 1 tablespoon cookie batter, spacing 1/2 inch apart on prepared baking sheet. Bake for 10-15 minutes or until light golden brown around the edges. Remove from oven and let them cool a few minutes before transferring them to wire rack to cool.

To make Biscoff buttercream, cream together butter and biscoff until smooth. Add Natvia Icing Mix and beat until incorporated. Add milk, 1 tablespoon at a time to adjust consistency.

Match cookies approximately into equal size pairs. Spread buttercream over one and top with another.

Mar 18, 2015

Honey toast. A thick cut bread spreaded with matcha honey butter, and toasted until golden brown. Add a mount of cold and creamy ice cream plus a dusting of matcha powder. This becomes one of the most appealing things on earth. (I suppose...)

I used the 100% Australian Archibald's honey from Honey 蜜蜜針! Thanks for the amazing HONEY!

See the melting vanilla ice cream? You know this is a good sign of an a la mode dessert.

Mar 16, 2015

The pink color is epically stunning and the scent from the strawberry chocolate and fresh strawberries are so comforting and sweet!

I am glad I made this cake.

It smells like strawberry, looks like strawberry and tastes like strawberry!

Adding Natvia natural sweetener to my whipped cream has given a light but healthy sweetness to it.

This is basically just my peanut butter and jelly cornmeal cake with whipped cream frosting and strawberry chocolate pocky; decorated with fresh strawberries and tied up with a brown ribbon for secure. Enjoy and I'm sure your guest will be very impressed!

Mar 15, 2015

Matcha green tea and strawberry is always my favourite combination in Japanese dessert. The bitterly sweet and slightly tart combo is so addictive.

Not only they taste great together. The colour appears like a little strawberry princess dressed with a green gown. It is so beautiful.

Since I use Natvia natural sweetener in the recipe, the sweetness is somewhat lower than usual. But remember. They provide less than 97% calorie than regular sugar. So there is no big deal at all.

For the whipped topping, you may use preserve or even fresh strawberry puree in replace of the jam. Cutting down the sweetness might help, but as I mention, the cake is less sweetened so do it in moderation.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cynthia at Eat Munch Love.